Retired Techie

Getting older, not necessarily wiser!

Onion Soup

Published on July 23, 2022 at 6:10 pm by LEW

Introduction

This is another one of those great simple dishes for a cool evening. Onion Soup emerged from Paris France back in the 1700’s. It is a soup based on meat stock, and obviously, onions. I usually serve it with bread and cheese of some sort (usually sliced baguette and mozzarella/parmesan).

Ingredients

• 2 Tbsp Butter
• 4 large yellow onions
• 1 tbsp sugar
• 2 cloves garlic
• 6 cups Beef Broth
• 4 slices of baguette
• 1/2 cup grated Provolone Cheese
• 1/4 cup Parmesan Cheese
• 1 Tsp Salt (to taste)
• 1 Tsp pepper (to taste)

Equipment

• Medium pot
• Mixing spoon
• Chefs knife
• Cutting Board
• Oven safe bowels (4)
• Baking sheet

Directions

1. Preparation; Dice onions. Mince garlic.  Grate cheeses. Slice bread.
2. In pot over medium heat melt butter. Add onions and season with sugar, garlic, black pepper, and salt. Toss to coat. Stir and cook until soft and slightly tacky (around 10 minutes).
3. Add beef broth and stir, making sure to scrape bottom of pan. Increase heat and bring to boil while stirring. Reduce heat and simmer until slightly reduced and fragrant (about 15 minutes).
4. Set oven to broil and preheat. Place four oven safe bowls on a cooking sheet. Add soup mix to bowls, filling about half way. Add bread slices to bowl. Cover with Provolone cheese then with Parmesan cheese.
5. Broil until cheese melts and bread begins to brown (about 4 minutes). Keep an eye out, can burn quickly.
6. Allow to cool before serving.

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